Recipe

Mushroom Tarts Recipe

Add Step-by-Step Photos	Kukla / All my dishes 1 week ago This appetizer was originally printed in one of the first LCBO Food & Drink magazines and it quickly became one of the "Best of a Decade" recipes and re-published in 2003. You can substitute onions for the mushrooms, if desired (I usually make half o... More Prep:40m Cook:20m Servings:30	Kukla
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Ingredients

PASTRY:

2 cups (500 mL) all-purpose flour

1/2 tsp (2 mL) salt

1 cup (250 mL) cold butter, diced

1 cup (250 mL) cream cheese, diced

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FILLING:

2 tbsp (25 mL) butter

8 oz (250 g) fresh mushrooms, chopped

8 oz (250 g) wild mushrooms, chopped

2 cloves of garlic, chopped

1 cup (250 mL) whipping cream

1 tbsp (15 mL) lemon juice

1/4 cup (50 mL) chopped green onion

1/4 cup (50 mL) chopped parsley

Salt and freshly ground pepper

Directions

Place flour and salt in food processor. Scatter over butter and cream cheese. With on-off motion, pulse together. Remove from processor and form into ball. Chill for 30 minutes.

Pinch 1-inch (2.5-cm) balls from pastry and pat into small tart or muffin tins. Chill until needed.

Preheat oven to 400°F (200°C).

Heat butter in skillet, add mushrooms and sauté 5 minutes until juices disappear. Add garlic and cream, bring to boil, add lemon juice, green onion and parsley and season with salt and pepper. Spoon into pastry cases. Bake for 15 to 20 minutes or until pastry is edged with gold, and mushroom filling is hot.

Turn out of tins and cool 10 minutes.

These may be frozen on cookie sheets, placed in freezer containers and reheated from frozen state at 350°F (180°C) for 15 minutes or until filling is hot.

They also work well served at room temperature.

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